Plat principal
Ekwang (Grated Cocoyam Rolls)
A Cameroonian dish that originates from the South-West region of Cameroon.
Prep1 h
Cooking1 h 30
Total2 h 30
Servings8
DifficultyHard
Calories520 kcal
Preparation
2 h 30- Peel and grate the cocoyam tubers using a grater with small holes. For those without a grater, a blender is recommended for this step.
- Add a little salt to the grated cocoyam paste and stir with a spatula so that the paste is smooth and even.
- Salt and set aside. Then cut the cocoyam leaves into pieces of 4 cm by 2 cm.
- Wash them carefully to remove any dirt and drain them afterwards.
- Coat a Dutch oven or pot with palm oil (a bit like buttering a cake mould); take one leaf at a time and place a teaspoon of grated cocoyam on it.
- Roll it like a cigarette and lay it in the pot. Repeat until all the grated cocoyam paste is used up. Cook the pot over low heat, adding water in very small amounts: 5 dl at a time.
- Clean your smoked fish by removing the bones, then cook it for 10 minutes in 1.5 l of water with a little salt.
- Add the onions, the ginger, the garlic and the crushed chilli.
- Crush the crayfish separately as well.
- After 40 minutes of cooking, add the cooked fish, the fish or meat stock (if you have it; it is a thousand times better than water), the crushed condiments, the crayfish and the rest of the palm oil.
- Stir with a spatula and add the lightly burnt and crushed sliced spices.
- Check your seasoning (stock cube), cover and let cook about 20 minutes. Your Ekwang dish is ready. Serve hot.
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